In a large skillet over medium heat, add the bacon strips and cook for about 5-7 minutes, flipping occasionally until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease.

While the bacon is cooking, slice the English muffins in half and toast them until golden brown, about 2-3 minutes. Set aside.

In the same skillet, add a handful of spinach over medium-low heat. Sauté for about 1-2 minutes until wilted.

Crack two fresh eggs into the skillet, cooking for about 3-4 minutes, or until whites are set and yolks are to your preference.

Assemble your sandwich with the toasted English muffin base, followed by sautéed spinach, cheese, bacon, cooked eggs, tomato, and avocado.

For sauce, spread mayonnaise, add hot sauce or mustard if desired on the top half of the muffin.

Carefully place the top muffin, press gently, and serve immediately.